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- 1 cup quinoa - 2 cups vegetable broth or water Quinoa is the star of this dish. It is a healthy grain packed with protein. Rinsing the quinoa removes its bitter coating. Vegetable broth adds flavor and nutrients. You can use water if you prefer. - 1 cup cherry tomatoes - 1 cup baby spinach - 1/2 avocado Cherry tomatoes bring a sweet burst. They cook down and add a nice flavor. Baby spinach is soft and wilts quickly. It adds color and nutrients. Avocado gives creaminess and healthy fats. - 1/4 cup feta cheese - 2 tablespoons olive oil - 1 clove garlic - 1 teaspoon smoked paprika - Salt and pepper to taste Feta cheese adds a salty kick. Olive oil helps sauté the veggies. Garlic gives a rich aroma. Smoked paprika adds warmth and depth. Salt and pepper enhance all the flavors. These ingredients come together in a Savory Breakfast Quinoa Bowl. For the full recipe, check out the instructions provided. Enjoy making this dish! Cooking quinoa is easy and fun. Start by bringing vegetable broth to a boil in a medium saucepan. This broth adds great flavor to the quinoa. Once the broth is boiling, add 1 cup of rinsed quinoa. Reduce the heat to low and cover the pot. Let it simmer for about 15 minutes. The quinoa will become tender and absorb all the liquid. Fluff it with a fork when it’s done. While the quinoa cooks, you can sauté the vegetables. Heat 2 tablespoons of olive oil in a skillet over medium heat. Add 1 minced clove of garlic and let it cook for about 1 minute. You want it fragrant but not brown. Next, toss in 1 cup of halved cherry tomatoes and 1 teaspoon of smoked paprika. Cook this mixture for 5 to 7 minutes. The tomatoes should soften but still hold their shape. Now, add 1 cup of baby spinach and stir. Cook until the spinach wilts, which takes about 2 minutes. Season with salt and pepper to taste. Now it’s time to bring everything together. Divide the cooked quinoa into two serving bowls. Top each bowl with the sautéed vegetable mixture. Add sliced avocado and sprinkle crumbled feta cheese on top. For a fresh touch, garnish with your favorite herbs, like basil or parsley. This bowl is not just good-looking; it’s packed with flavor and nutrition. For the complete details on making this dish, check out the Full Recipe. To avoid mushy quinoa, rinse it well before cooking. This step helps remove the bitter coating called saponin. Use a fine mesh strainer for best results. Cook the quinoa in vegetable broth for added flavor. Bring the broth to a boil, then lower the heat. Cover and simmer for about 15 minutes. Once done, fluff it gently with a fork. For veggies, aim for tender but crisp. Sauté garlic briefly to release its aroma. When you add cherry tomatoes, let them soften but keep their shape. Spinach should wilt quickly, about two minutes. This way, it stays vibrant and tasty. Spices and herbs can elevate your dish. Smoked paprika adds a warm, smoky taste. Consider fresh herbs like basil or parsley for a burst of freshness. You can also try a pinch of chili flakes for heat. Don't be afraid to experiment with flavors that excite you. Meal prep can save you time. Pre-cook the quinoa and store it in the fridge. It lasts about four to five days. You can also chop your veggies ahead of time. Store them in an airtight container. When you’re ready to eat, heat everything together. This makes for a quick, tasty breakfast. For the full recipe, check the recipe section. {{image_2}} You can change the greens in your bowl. Instead of baby spinach, try kale or arugula. These greens add a nice crunch and different flavors. Kale gives a hearty bite, while arugula brings a peppery taste. Simply chop them up and add them to the pan when you sauté the tomatoes. It'll make your breakfast bowl even more exciting! Looking to boost your protein? Add a poached egg on top. The runny yolk adds richness and flavor. You can also use chickpeas or shredded chicken. Chickpeas give a nice texture and are great for vegans. Shredded chicken is perfect for a meatier dish. Mix these proteins in with the quinoa for a filling meal that keeps you energized. If you want a vegan option, skip the feta cheese. You can add avocado for creaminess instead. Try sprinkling nutritional yeast for a cheesy flavor without dairy. You can also add seeds like pumpkin or sunflower for a fun crunch. These swaps make the bowl just as tasty while keeping it plant-based! You can store the savory breakfast quinoa bowl in the fridge. It stays fresh for up to three days. Make sure to keep it in an airtight container. This helps to keep flavors intact. If you want to freeze portions, let the bowl cool first. Use freezer-safe containers. You can freeze it for up to one month. When ready to eat, just take out a portion and thaw it in the fridge overnight. To reheat, you have a few options. You can use the microwave or stovetop. For the microwave, heat it in short bursts, stirring between. This keeps the texture nice. If using a stovetop, add a splash of water or broth. Heat on low until warmed through. This keeps the quinoa fluffy and the veggies tender. Enjoy your meal! I often recommend using white quinoa for its mild taste and fluffy texture. Red quinoa has a nuttier flavor and remains firmer after cooking. Black quinoa offers a slightly sweet taste and adds color to your dish. You can mix different types for a fun look and taste. Each type has its unique benefits, so choose what you enjoy most! Yes! This dish is perfect for meal prep. You can cook the quinoa and store it in the fridge. Just keep your veggies separate until you’re ready to eat. I like to portion everything into containers. This way, you have a quick meal ready to go. Just heat up the quinoa and sauté the veggies when you want to enjoy it. You can get creative with toppings! Here are some ideas: - Sliced radishes for crunch - Roasted sweet potatoes for sweetness - A poached egg for extra protein - Hot sauce for a spicy kick - Fresh herbs like cilantro or chives for brightness Feel free to mix and match these toppings based on your mood and what you have at home. To make quinoa fluffy, rinse it well before cooking. This removes any bitterness. Use a 2:1 ratio of liquid to quinoa. Bring the liquid to a boil, then lower the heat and cover. Let it simmer for about 15 minutes. Turn off the heat and let it sit for 5 minutes. Fluff it with a fork afterward for the best texture. These steps will help you achieve perfect, fluffy quinoa every time! In this blog post, we explored how to create a delicious quinoa bowl. We covered key ingredients like quinoa, fresh veggies, and flavorful seasonings. You learned how to cook quinoa perfectly and sauté fresh produce. I shared tips for meal prep and storage too. Try different ingredients and flavors to make it your own. Remember, cooking should be fun and exciting! Enjoy your tasty, healthy meals and share this recipe with friends.

Savory Breakfast Quinoa Bowl

Start your day with a delicious and healthy Savory Breakfast Quinoa Bowl! Packed with vibrant ingredients like cherry tomatoes, baby spinach, and creamy avocado, this quick recipe is perfect for anyone looking to fuel their morning. With easy-to-follow steps, you’ll whip up a nutritious meal in just 25 minutes. Click through to explore this tasty quinoa bowl recipe and elevate your breakfast game today!
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Ingredients
  

1 cup quinoa, rinsed

2 cups vegetable broth (or water)

1 cup cherry tomatoes, halved

1 cup baby spinach

1/2 avocado, sliced

1/4 cup feta cheese, crumbled

2 tablespoons olive oil

1 clove garlic, minced

1 teaspoon smoked paprika

Salt and pepper to taste

Fresh herbs (like basil or parsley) for garnish

Instructions
 

In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is tender and liquid is absorbed.

    While the quinoa cooks, heat the olive oil in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the halved cherry tomatoes and smoked paprika to the skillet. Cook for 5-7 minutes until the tomatoes are slightly softened.

        Stir in the baby spinach and cook until wilted, about 2 minutes. Season with salt and pepper to taste.

          Once the quinoa is done, fluff it with a fork and divide it into serving bowls.

            Top each bowl with the sautéed tomatoes and spinach mixture, sliced avocado, and crumbled feta cheese.

              Garnish with fresh herbs for an extra burst of flavor.

                Prep Time: 10 mins | Total Time: 25 mins | Servings: 2